Crunchy Chicken Ramen Salad
This Crunchy Chicken Ramen Salad is a fresh, filling, and easy meal packed with shredded chicken, crunchy cabbage, carrots, cucumber, ramen noodles, and roasted peanuts. It is a great choice for quick lunches, summer dinners, potlucks, or meal prep, and there is no cooking required when you use pre-cooked shredded chicken.
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Ingredients
- 1/2 small 1 lb/450g cabbage shredded (green or red)
- 1 large 115g carrot grated
- 4 medium 60g green onions sliced
- 1/2 large 150g English cucumber sliced
- 1/2 cup 10g fresh cilantro leaves chopped
- 2 packets 3 oz/85g each ramen noodles, seasoning discarded
- 1 lb 450g cooked shredded chicken
- 1/2 cup 60g roasted unsalted peanuts
For the Peanut dressing
- 3 tbsp 50g creamy, unsalted peanut butter
- 1 tbsp 15ml toasted sesame oil
- 3-4 tbsp 45-60ml neutral vegetable oil
- 3 tbsp 45ml lime juice
- 1 clove 5g garlic, minced or crushed
- 1 tsp 5g sriracha 3/4 tsp/4g salt
Instructions
- Finely slice and chop cabbage into bite sized bits. Peel and grate carrot.
- Slice green onions. Cut cucumbers in half lengthwise and remove seeds (optional, prevents salad from becoming too soggy).Finely mince, crush, or grate garlic. Chop cilantro.
- Break ramen noodles into small chunks.In a small bowl or mixing glass combine peanut butter, sesame oil, and 3 tbsp/45ml vegetable oil. Whisk until smooth. Mixing the peanut butter with oil first will make it easier to mix as adding lime juice will thicken the peanut butter.
- Add the salt, sriracha, garlic, and lime juice. Whisk until smooth. Add vegetable oil as needed to thin dressing to desired consistency.
- In a large bowl, combine shredded cabbage, grated carrot, broken ramen, shredded chicken, sliced green onion, sliced cucumber, chopped cilantro, and peanuts.
- Drizzle with peanut dressing and toss to coat.Serve immediately.
Servings: 4
Calories: 650kcal